文章基本信息

标题：Effect of Storage Period on the Microbiological and Sensory Characteristics of Cooked Low Salt White Soft Cheese (Gebna Beyda)
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作者：Mohamed Osman Mohamed Abdalla ; El Imam Hassan Sulieman Mohammed
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：3
页码：205-208
DOI：10.3923/pjn.2010.205.208
出版社：Asian Network for Scientific Information
摘要：This study was carried out to evaluate the microbial and sensory characteristics of cooked low salt white soft cheese during storage. Low salt cheese was made from pasteurized (72^oC/1 min) cows milk. After complete coagulation, the curd was cooked at 35^oC for 30 min. Cheese was preserved in 2% brine solution for 48 h and then transferred to plastic bags and stored in the refrigerator at 4^oC for 60 days. Microbiological examination as well as sensory characteristics was carried out at 1, 20, 40 and 60 day intervals. The results indicated that, during storage period the total viable bacteria count did not show significant change, while psychrotrophic bacteria and yeasts and moulds counts significantly increased throughout storage period. Storage period did not significantly affect the colour, while the flavour, taste, body, saltiness and overall acceptability were significantly affected by the storage period.